In Praise of

… Apples and Oranges

This month we showcase two fruits. Apples are in season and can be used for so many desserts and oranges, which some people say are a little symbol of the summer sun to reassure us that the days will soon be getting longer. Oranges are a fruit for Christmas and work well with both sweet and savoury dishes. They are often found in children’s Christmas stockings…. Here are three recipes to celebrate apples and oranges in all their glory. Enjoy.

Date, Chocolate and Orange Christmas Cake

Prep time 30 minutes; cooking time 2 hours, 30 minutes. Serves 4

Ingredients

450g medjool dates, pitted 1 tsp bicarbonate of soda 200g raisins 150g sultanas 150g dried cranberries 100ml brandy, plus extra to brush 200g dark muscovado sugar 150g unsalted butter Juice and zest of 2 oranges 3 medium eggs, beaten 200g plain flour 50g ground almonds 2 tbsp cocoa powder 2 tsp ground cinnamon 2 tsp ground ginger ½ tsp ground cloves ½ tsp ground cardamom 120g dark chocolate, roughly chopped

Method

Grease a deep, round 23cm cake tin and line the base and sides with a double layer of baking paper, allowing it to extend about 10cm above the rim. Heat the oven to 140C (130C fan)/300F/gas 2. Chop the dates into small pieces, put them in a bowl with 250ml boiling water and the bicarb., stir and leave to soak for 10 minutes. Put all the other dried fruit into a large saucepan with the brandy, sugar, butter, orange zest and juice and simmer gently for 10 minutes, stirring occasionally. Remove from the heat, stir in the softened dates and leave to cool to room temperature. Once cooled, stir in the beaten eggs.

In a separate bowl, sift the flour, ground almonds, cocoa powder and spices. Pour this into the fruit mixture and stir until fully combined. Fold in the chopped chocolate, then pour the batter into the prepared cake tin. Bake the cake for two hours and 15 minutes to two hours and 30 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin, then make a few holes across the surface with a skewer and brush with a little more brandy. Wrap the cake in greaseproof paper and a layer of foil and store in a cool, dark place until advent. Goes well with: warmed with brandy butter

Apple and Orange Tarte Tatin

Serves 2 - 4. Pre heat oven to 200°C/gas mark 6. Cooking time 30 mins

Ingredients

150g caster sugar 25g butter 300g puff pastry 5 golden delicious apples, peeled and cut into quarters Grated zest of 1 orange

Method

To make the caramel, put the sugar into a 20cm oven proof pan and heat gently without stirring until it turns golden brown. Remove and stir in the butter and grated orange zest. Roll out the pastry on a floured surface and cut out a circle slightly larger than the pan. Place the apples peeled side down into the pan, cover with pastry. Bake in the oven for 25- 30 minutes until the pastry is brown. Remove the pan from the oven, allow to cool for 2 minutes and then turn out onto a plate. Goes well with : Orange Chantilly Cream

Sticky Orange Cake

Serves 6 – 8, cook time 50 minutes

Ingredients

2 medium unwaxed oranges 225g caster sugar 1 tbsp honey 6 eggs, separated 150g ground almonds 150g plain flour ¼ tsp salt ½ tsp cinnamon or mixed spice Handful of flaked almonds, toasted

Method

Put the oranges for the cake in a small pan and cover with water (they will bob to the top). Cover and bring to the boil, then turn down the heat and simmer for about 1.5-2 hours, turning once, until soft. Drain and allow to cool slightly then cut open to check for pips and puree. Heat the oven to 180°C, and grease and line a 23cm springform tin. Beat together the egg yolks, sugar and honey until thick and pale, then fold in the almond, flour and spices, followed by the puree until well combined. Whisk the egg whites and salt until stiff, then gradually fold into the batter, being careful to knock as little air out as possible. Spoon into the tin and bake for about 50-60 minutes, or until firm on top. Meanwhile, squeeze the fruit for the syrup into a pan and add the cardamom and a spoonful of sugar. Bring to a simmer, stirring to dissolve the sugar, then taste and add more sugar as necessary. Add the peel then allow to cool. When the cake comes out of the oven, leave it in the tin and make a few holes in the top with a skewer. Pour over the syrup a little at a time, and allow to sink in, then scatter with almonds and leave to cool completely before transferring to a plate. Goes well with: vanilla ice cream

For the syrup

2 ordinary oranges 6 cardamom pods, lightly crushed 1-3 tbsp caster sugar, to taste 2 tbsp candied orange peel

Jane O’Hagan